Posted on January 12, 2016 by Jenny Cromack

The temperature has dropped a degree or two, snow is on its way (apparently!), so here is a lovely soup recipe to warm you up and put a glow in those cheeks. It’s my favourite soup recipe at the moment, whilst the recipe below is really nice it also tastes amazing with some butter beans added at the end, which also add a great source of protein too.

Tomato & Baked Aubergine Soup – Serves 4

Ingredients

1 large aubergine

800g cherry tomatoes, blitzed in a food processor (if you don’t have time use 400g tinned plum tomatoes)

2 garlic gloves, crushed

1/2 veg stock cube – I prefer Kallo organic stock cubes

1/2 tsp ground cumin (or if you like the warmth of cumin like I do, then add 1 tsp!)

salt & pepper to season

Method

Pre-heat the oven to 190oC

Cut the aubergine into chunks 1-2cm thick, drizzle with rapeseed or olive oil, season and roast until the aubergine is tender and begins to brown. This normally takes around 18-20 minutes, be careful not to burn them otherwise your soup will not taste nice.

If you’re using fresh tomatoes, blitz in a food processor. If you’re using tinned tomatoes, put the tomatoes in a pan and mash.

Add the tomatoes, the juice and the garlic to the oven, plus another 400ml of water. Also add the stock cube and cumin.

Place back in the oven and cook for another 15 minutes.

Add to a blender and blitz until the mixture is smooth, you may want to add some water depending on the consistency.

Enjoy! As this meal is quite low protein, I’d suggest serving with a chicken breast. Or like i suggested at the start, whilst the soup is heating. Heat some butter beans and then add to the soup mixture once you have pureed the mixture. Mmmmm.